Tkemali Stew with Chicken and Broccoli
4 servings
60 minutes
The 'Tkemali' stew with chicken and broccoli is a fragrant and rich Georgian dish where the tenderness of chicken harmoniously combines with the spicy taste of the sweet-sour tkemali sauce. The roots of this recipe go back to traditional Georgian cuisine, where tkemali is used to add a special freshness and depth of flavor. The sweet-tart note of the sauce perfectly complements the softness of the stewed meat and the freshness of broccoli. This dish not only warms but also satisfies while remaining light due to the vegetables. It is perfect for cozy family dinners and festive gatherings, offering a taste of the Caucasus where traditions and love for natural ingredients intertwine.
1
Before starting to cook, it’s good to boil chicken broth (say, from breasts) or make sure it’s already available. But this is not critical (it can be replaced with water).
2
Dice the carrot into small cubes and sauté in vegetable oil, stirring. After 10 minutes, add finely chopped onion and finely chopped broccoli stems (take 1 small head of broccoli, about half a kilo). Sauté until the onion is translucent.
- Carrot: 2 pieces
- Onion: 1 piece
- Broccoli: 1 head
- Olive oil: 3 tablespoons
3
Add the washed chicken thighs and fry, turning them on all sides. Season with salt and pepper to taste, add herb spices and curry.
- Boneless chicken thigh fillet: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Condiments and seasonings: to taste
- Curry powder: 0.5 teaspoon
4
Add sour cream, broth (if available; if not, water can be used), oats (for sauce thickness), mix, reduce heat (it will be good on low heat), cover with a lid and simmer for 20 minutes. NB! Always simmer covered!
- Sour cream 15%: 100 g
- Chicken broth: 1 l
- Rolled oats: 2 tablespoons
5
Add tkhemali, mix, and simmer for another 10 minutes.
- Tkemali sauce: 3 tablespoons
6
Add the broccoli broken into small florets, mix, cover with a lid, and simmer for another 15 minutes.
- Broccoli: 1 head
7
Let it sit for 10 minutes — then serve.
